Animal, Vegetable, Miracle

Animal, Vegetable, Miracle Book Cover

Butternut Bean Soup

(serves 4)

1½ cups dried white beans

soaked overnight and drained

3 medium portabella mushroom caps

sliced (optional)

6 garlic cloves, finely chopped
1 tbs. thyme
1 tbs. sage
4 tsp. rosemary

Combine beans and spices in a large sauce pan, add water to cover amply, simmer for 30 to 40 minutes, until beans are tender and most water has cooked off. Add mushrooms toward the end.

2 butternut or hubbard squash

halved lengthwise and seeded

olive oil

While beans are cooking, drizzle a large roasting pan with olive oil and arrange squash skin-side-down. Cook at 400 for about 40 minutes, until fully tender when pierced with a fork. Remove from oven and serve each half squash filled with a generous scoop of bean soup.

Eggs in a Nest